The Science of Doughs and Bread Quality

Flour and Breads and their Fortification in Health and Disease Prevention

Volumn , Issue , 2011, Pages 3-14

  Rosell, Cristina M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 79953851645     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-380886-8.10001-7     Document Type: Chapter

References (30)

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